• Food Science of Animal Resources
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• v.41 no.5
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• pp.788-801
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• 2021

This study examined biochemical components, fatty acids, antioxidant dipeptides, and muscle fiber density of breast and thigh muscles from Korean new native chicken strains (A and B) at two slaughter ages, compared with white semi-broiler (W) or broilers. The pH values were different by chicken breed. The new native strains had the lowest fat content in the breast at 12 wk (p<0.05). Regardless of the muscles, A and B at 12 wk had higher levels of arachidonic acid (ARA; C20:4), docosahexaenoic acid (DHA; C22:6), and nervonic acid (C24:1) than broilers (p<0.05). A similar result was observed for the polyunsaturated fatty acids (PUFAs) and polyunsaturated and saturated fatty acids ratio (P/S) content in the breast. Irrespective of the muscles, A and B enriched with omega-3 fatty acids had a lower ω-6/ω-3 PUFA ratio than broilers (p<0.05) at 12 wk. Of the antioxidant di-peptides, the anserine contents were highest in A and B than in the W or broilers (p<0.05), regardless of the muscles and slaughter ages. Furthermore, the breast meat from A and B contained a higher muscle fiber density for both slaughter ages than the W and broilers (p<0.05). Based on these findings, even if the commercial birds (broilers or W) are raised under the similar environmental conditions as A and B, the new native chicken strains have distinct meat quality attributes, particularly higher ARA and DHA levels, lower ω-6/ω-3 PUFA ratio, and higher anserine contents.

• The Korean Journal of Physiology and Pharmacology
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• v.1 no.4
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• pp.377-384
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• 1997

To investigate the properties of ryanodine binding sites of the bird skeletal SR vesicles, SDS PAGE, purification of RyR, and $[^3H]ryanodine$ binding study were carried out in the SR vesicles prepared from the chicken pectoral muscle. The chicken SR vesicles have two high molecular weight (HMW) protein bands as in eel SR vesicles on SDS PAGE. The HMW bands on SDS PAGE were found in the $[^3H]ryanodine$ peak fraction $(Fr_{3-5})$ obtained from the purification step of the ryanodine receptor protein. Bmax and KD of the chicken $[^3H]ryanodine$ binding sites were 12.52 pmol/mg protein and 14.53 nM, respectively. Specific $[^3H]ryanodine$ binding was almost maximal at $50{\sim}100$ ${\mu}M$ $Ca^{2+}$, but was not increased by 5 mM AMP and not inhibited by high $Ca^{2+}$. Binding was significantly inhibited by $20{\sim}100$ ${\mu}M$ ruthenium red and 1 mM tetracaine, but slightly inhibited by $Mg^{2+}$. From the above results, it is suggested that chicken SR vesicles have the ryanodine binding sites to which the binding of ryanodine is almost maximal at $50{\sim}10$ ${\mu}M$ $Ca^{2+}$, is significantly inhibited by ruthenium red and tetracaine, slightly inhibited by $Mg^{2+}$, but not affected by AMP and not inhibited by high $Ca^{2+}$.

• Korean Journal of Veterinary Service
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• v.29 no.2
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• pp.111-122
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• 2006

A direct, accurate and sensitive chromatographic analytical method for quantitative determination of four fluoroquinolones (norfloxacin, cirprofloxacin, danofloxacin and enrofloxacin) in chicken, pork and beef edible muscle is proposed in the present study. The developed method was successfully applied to the determination of enrofloxacin, as the main component of commercially available veterinary drugs. The samples were homogenized and the antimicrobials were added, then they were extracted twice with dichloromethane. Fluoroquinolone antibiotics were separated on an agilent $250x4mm,\;C_{18},\;5{\mu}m$, analytical column, at $25^{\circ}C$. The mobile phase consisted of a mixture of DW : acetonitrile : triethylamine(80:19:1%, v/v, pH 3.0) leading to retention times less than 14 min. at a flow rate 0.5 ml/min. These fluoroquinolones were detected by liquid chromatography with fluorescence at 290 nm excitation and 465 nm emission. The limits of quantification in each edible muscle (chicken, pork, and beef) were 0.32-6.54 ng/g. Using 0.5 g of each sample, average recovery rates at fortification levels of 0.05, 0.1 and 0.2 ${\mu}g/ml$ ranged 70.14-71.71% for NFX, 71.87-73.89% for CFX, 82.16-92.35% for DFX, and 90.13-98.12 for EFX This is a simple and economic method to quantify the presence of NFX, CFX, EFX and DFX in edible muscle of animal origin.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.6
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• pp.782-787
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• 2015

The myogenic regulatory factors is a family of transcription factors that play a key role in the development of skeletal muscle fibers, which are the main factors to affect the meat taste and texture. In the present study, we performed candidate gene analysis to identify single-nucleotide polymorphisms in the MyoD, Myf5, MyoG, and Mrf4 genes using polymerase chain reaction-single strand conformation polymorphism in 360 Erlang Mountain Chickens from three different housing systems (cage, pen, and free-range). The general linear model procedure was used to estimate the statistical significance of association between combined genotypes and muscle fiber traits of chickens. Two polymorphisms (g.39928301T>G and g.11579368C>T) were detected in the Mrf4 and MyoD gene, respectively. The diameters of thigh and pectoralis muscle fibers were higher in birds with the combined genotypes of GG-TT and TTCT (p<0.05). Moreover, the interaction between housing system and combined genotypes has no significant effect on the traits of muscle fiber (p>0.05). Our findings suggest that the combined genotypes of TT-CT and GG-TT might be advantageous for muscle fiber traits, and could be the potential genetic markers for breeding program in Erlang Mountain Chickens.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.1
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• pp.13-18
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• 2018

Objective: Meat quality including muscle color in chickens is an important trait and continuous selective pressures for fast growth and high yield have negatively impacted this trait. This study was conducted to investigate genetic variations responsible for regulating muscle color. Methods: Whole genome re-sequencing analysis using Illumina HiSeq paired end read method was performed with pooled DNA samples isolated from two broiler chicken lines divergently selected for muscle color (high muscle color [HMC] and low muscle color [LMC]) along with their random bred control line (RAN). Sequencing read data was aligned to the chicken reference genome sequence for Red Jungle Fowl (Galgal4) using reference based genome alignment with NGen program of the Lasergene software package. The potential causal single nucleotide polymorphisms (SNPs) showing non-synonymous changes in coding DNA sequence regions were chosen in each line. Bioinformatic analyses to interpret functions of genes retaining SNPs were performed using the ingenuity pathways analysis (IPA). Results: Millions of SNPs were identified and totally 2,884 SNPs (1,307 for HMC and 1,577 for LMC) showing >75% SNP rates could induce non-synonymous mutations in amino acid sequences. Of those, SNPs showing over 10 read depths yielded 15 more reliable SNPs including 1 for HMC and 14 for LMC. The IPA analyses suggested that meat color in chickens appeared to be associated with chromosomal DNA stability, the functions of ubiquitylation (UBC) and quality and quantity of various subtypes of collagens. Conclusion: In this study, various potential genetic markers showing amino acid changes were identified in differential meat color lines, that can be used for further animal selection strategy.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.505-510
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• 1989

Red muscle and white muscle were separated from bovine, porcine and poultry skeletal muscles, respectively. Intramuscular lipids were extracted and fractionated to neutral-, glyco- and phospho-lipid by silica gel chromagraphy and then fatty acid composition were analyzed with gas chromatography. The results obtained were as follows; Total lipid content of red muscle was higher than that of white muscle in case of beef and chicken. In pork, however, total lipid content of white muscle was higher than red muscle The content ratio of neutral lipid to phospholipid revealed a number of distinctions between red and white muscle among animals. There were noteworthy differences in respect of polyunsaturated fatty acid. The intramuscular fat of pork had the higher content of highly polyunsaturated fatty acid such as arachidonic acid in contrast to beef.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.256-260
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• 2001

This study was carried out to investigate effect of ultrasonic treatment on the quality of frying chicken meat. Moisture content of ultrasonic treated leg meat was lowest to 59.7%, moisture content of breast meat was higher than leg meat and protein content of control was higher than ultrasonic treatment. Fat content of ultrasonic treatment was higher than control and leg meat was higher than breast meat. Hunter's L (lightness) and a (redness)-value was not different between frying methods, but L-value of breast meat and a-value of leg meat was higher than leg and breast meat, respectively. Hunter's b (yellowness)-value was not different among frying chicken meats. Frying loss of ultrasonic treatment was significantly lower than control, water holding capacity was higher than control. VBN content of ultrasonic treatment was comparatively higher than control, TBA number of ultrasonic treatment was highest to 0.78mg malonaldehyde/kg. Hardness, springiness and cohesiveness of frying chicken meat was not different between frying methods, but difference of chicken muscle parts were significantly showed. Chewiness was not different among frying chicken meats and shear force value of control breast meat was lowest to 1.9kg. In case of sensory score, aroma and taste of frying chicken meat were out different between frying methods, but texture, juiciness and palatability of ultrasonic treatment were higher than control and that of breast meat were higher than leg meat.

• Korean Journal of Veterinary Research
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• v.28 no.1
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• pp.37-47
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• 1988

Xylazine hydrochloride is a widely used analgesic, sedative and muscle relaxant agent in veterinary clinic. Yohimbine hydrochloride and 4-aminopyridine are known as antagonists of xylazine hydrochloride. This paper was investigated to know that the effect of xylazine hydrochloride, yohimbine hydrochloride and 4-aminopyridine, and that whether or not antagonism of yohimbine hydrochloride and 4-aminopyridine to xylazine hydrochloride-induced effect on gizzard motility in chicken. The results were as follows. 1. After xylazine hydrochloride administration, the gizzard motility in chicken was instantly inhibited in relaxation state, and this state was prolonged in proportion to increase of dose. 2. After yohimbine hydrochloride administration, the gizzard motility in chicken showed increase of contractile frequency. 3. After 4-aminopyridine administration, the gizzard motility in chicken was gradually recovered next to decrease of contractile amplitude and frequency. 4. After the combination of yohimbine hydrochloride and 4-aminopyridine administration, the gizzard motility in chicken showed increase of amplitude and radical increase of frequency. 5. After xylazine hydrochloride administration, the relaxation time was shortened by yohimbine hydrochloride, 4-aminopyridine and the combination of yohimbine hydrochloride and 4-aminopyridine. In conclusion, the gizzard motility in chicken was inhibited by xylazine hydrochloride, and this effect was antagonized by the combination of yohimbine hydrochloride and 4-aminopyridine.

• Food Science of Animal Resources
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• v.35 no.3
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• pp.307-314
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• 2015

In this study, we evaluated the effects of dietary fiber extracted from Algelica keiskei Koidz on the chemical composition, cooking characteristics, and sensory properties of chicken patties. The chicken patties with Algelica keiskei Koidz dietary fiber had significantly higher moisture and ash content, and yellowness than the control sample (p<0.05). Energy value, cooking loss, reduction in diameter, reduction in thickness, lightness, redness, hardness, cohesiveness, gumminess, and chewiness of the control samples was significantly higher than chicken patties with Algelica keiskei Koidz dietary fiber (p<0.05). The sensory evaluation indicated that the greatest overall acceptability in chicken patties was achieved at Algelica keiskei Koidz dietary fiber levels of 1% and 2%. Chicken patties supplemented with 2% Algelica keiskei Koidz dietary fiber had improved quality characteristics.

• Food Science of Animal Resources
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• v.42 no.1
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• pp.175-185
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• 2022

This study investigated the amino acid and nucleotide-related compound composition and taste characteristics of cultured muscle tissue (CMT) obtained by culturing satellite cells isolated from chicken and cattle and compared them to those of traditional meat (TM). The content of all amino acids except valine and tyrosine was significantly different between CMT and TM (p<0.05). The amount of glutamic acid was not significantly different between CMT and TM in cattle, but the glutamic acid in chicken CMT was lower than that of TM (p<0.05). Among the nucleotide-related compounds, only the content of inosine-5'-monophosphate (IMP) was significant, and the amount of IMP in CMT derived from chicken and cattle was significantly lower than that of TM (p<0.05). There were significant differences in the taste characteristics assessed by an electronic tongue system, and the umami, bitterness, and sourness values of CMT were significantly lower than those of TM from both chicken and cattle (p<0.05). The results of the present study suggest that it is necessary to develop a satellite cell culture method that could increase the umami and bitterness intensity of CMT and adjust the composition of the growth medium to produce cultured meat with a taste similar to that of TM.